1/1 Photo of Beer-Braised Brisket With Carrots and Parsnips
2 hrs 45 mins
2 hrs 30 mins
From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time.
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Units: US | Metric
- 6 lbs beef brisket, fat trimmed
- 1 tablespoon dark brown sugar (packed)
- 3 whole cloves
- 24 ounces ale
- 1 1/2 cups water
- 1 teaspoon water
- 1 lb carrot, peeled, ends trimmed
- 1 lb parsnip, peeled, trimmed
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon cornstarch
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 1Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
- 2Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time.
- 3Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm.
- 4Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat.
- 5Slice meat and arrange with carrots and parsnips on large serving platter.
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Nutritional Facts for Beer-Braised Brisket With Carrots and Parsnips
Serving Size: 1 (593 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 668.6
- Calories from Fat 255
- Total Fat 28.4 g
- Saturated Fat 10.7 g
- Cholesterol 218.5 mg
- Sodium 492.1 mg
- Total Carbohydrate 21.8 g
- Dietary Fiber 4.6 g
- Sugars 7.1 g
- Protein 72.2 g